The RV Chronicles — Sweet Black Pepper Sauced Scallops w/ Bacon

First, I have a child who’ll eat canned tuna day and night but won’t touch fresh Gulf shrimp with a ten-foot pole. Then, there’s the offspring who noshes on sushi rolled in spiders’ legs but complains about a single mushroom on a pizza. And my bride will eat just about anything that swims unless it’s a tuna, salmon – or a scallop.

Who the heck doesn’t like scallops?

Thankfully, Baby Girl’s not a big fan either, so when I snagged some U-15 (that’s under-15 per pound) sized scallops on sale this past week, I had them all to myself. Add a little bacon, Stubb’s® Sweet Black Pepper Anytime Sauce and some heat from the charcoal and these beauties become the new definition of divine.

I’m obligated to tell you here that the nice folks at Stubb’s sent me a bottle of the Sweet Black Pepper Anytime Sauce some time ago. (I’ve bought four bottles since.) Quite simply, if I like the product, I’m asked to show it off in a recipe. I’ve been a Stubb’s customer much longer than these pages have existed, so this arrangement was a no-brainer.

Though the Anytime Sauces are concocted to use as a baste, dip or marinade, I have also been guilty of using Stubb’s® Sweet Black Pepper Anytime Sauce as a condiment. It’s an outstanding combination of a smoky-sweet-peppery (not hot) that works very well with pork and seafood. I also accidentally discovered that this nectar meshes very well with grilled mushrooms. – If your grocer doesn’t carry this all-natural goodness, insist that they do. You’ll thank me. And so will the grocer.

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Preheat gas grill to medium high or, alternately, prepare a charcoal grill in a ‘bull’s eye’ (coals in the middle with a cool zone around the perimeter of the grill) to about 400°F*.

On a clean grate (some people prefer to oil them), grill scallops for about 7 minutes, turning frequently and basting liberally with Stubb’s® Sweet Black Pepper Anytime Sauce during the last 2 minutes of grill time.

Remove from heat and allow scallops to sit for 2-3 minutes before devouring.

Comments

When you posted about Stubb’s Texas Sriracha Anytime Sauce earlier this year, I went to my local grocer and demanded they carry it. I had to fill out a form. I haven’t heard back from them yet, dang it! (You know, those scallops look amazing. I think you do pretty good in that Jimmy Rockford!)

Seriously? Not cool! Please tell me that you shop somewhere else now. ~ I was at a League City (Houston) HEB a couple months back and told the checker “..nope.. There’s no Maytag Bleu” when she asked if I found everything I was looking for. (Yes, I’m that guy.) Within two days, they contacted me and they’ve been carrying it ever since. Could you send me an email and tell me the store?

I am going to have to check this Stubbs out! As for scallops, I love them. However there was a long while that I didn’t eat them. I think I got a bad rubbery batch and that turned me off until a friend made them and I realized what I’d been missing all those years. The big ones are the best!

That’s exactly my bride’s reason (for not liking scallops), Abbe. Some moron overcooked them. And you definitely need to check out Stubb’s. You know that I plug very few brands — and complain about most. Stubb’s really is wonderful.

Strange eating habits — That leaves more yummy goodness for people like you and me to devour! Its hard to go all out for the family sometimes because of all the eating quirks. I’m glad you got to enjoy the scallops! Especially with some tasty Stubb’s to take them over the top …

I have not seen the Sweet Black pepper sauce……….I’m going to look for it. I’m as big a fan of Stubb’s as you are. In fact, I’ve got a pork loin in the fridge now all covered with Stubb’s Dry Rub just waiting on the slow cooker tomorrow!

The Sweet Black Pepper Anytime Sauce is truly addicting. I feel like — as a food blogger — I shouldn’t be using store-bought sauces. But Stubb’s makes me feel better about it because I can not only read every word on the ingredients list, I have every single one of those ingredients in my own pantry. Well.. Not the ‘Jimmy Rockford’ pantry, but the Chestnut Lane pantry for sure. ~ Tell the store, Kelli, to get their asses in gear and get this sauce on their shelves!

I haven’t had scallops in a very long while after getting a batch that was just ‘off’. Can’t exactly pinpoint what was wrong with them…they were fresh, but they just had some sort of chemical taste to them. Since then though I had a dish at a restaurant that did a great seafood pastas with scallops in it and it really gave me a craving for some nice scallops again. This is definitely a nice dish.

Adam! Don’t worry you are not alone! I have a daughter that went on a white steamed rice and ketchup diet for over a year! hahaha so I think maybe we are related! And I would have love you to invite me over to share this amazing scallops! everything is better with bacon!

Who is this Oddball?

I don’t consider myself to be any quirkier than the next guy, but family and friends disagree.
My name is Adam J. Holland and I put stadium hot dogs and chips & salsa on the same culinary pedestal as dry-aged beef and white truffles. Brave enough for more?